This “BIG SOUP” recipe is insanely flexible! It starts with a base of chicken broth and our familiar friends onion, celery, carrot and herbs. But then the party gets a little crazy – you add whatever fresh, canned or frozen veggies, pasta and or meats that you have loitering around the kitchen, making this soup “soup-er” flexible.

Some of the best cooks never follow a recipe to the “t” and this is surely one of their favorites!

Foodie Tips ~

♥ Note the variations on the original scan –

For more soup: Add additional vegetables and broth. For two meals: Freeze the leftovers. For creamed soup: Add ½ to 1 cup cream 5 minutes before serving. Do not boil the cream! For pureed soup: Put all ingredients (no bones) into a blender and work your magic, until smooth.

♥ If you discover a version you really like, make record of the ratios so you can make it again on the next go.

♥ I was 10 when this recipe appeared in the 1976 edition of Apartment Life Magazine. How alarming it is to see the office phone hanging on the wall in the photo below! PS ~ I also love the bananas T-shirt!